Vegetarian

Vegetarian Times-Japanese Curry with Edamame is for Dinner.

Vegetarian Times-Japanese Curry with Edamame takes several minutes to prepare.

Vegetarian Times-Japanese Curry with Edamame takes several minutes to cook.

Vegetarian Times-Japanese Curry with Edamame makes 6 servings.

The ingredients for Vegetarian Times-Japanese Curry with Edamame are:

1 Tbs. vegetable oil
1 large onion, diced (2 cups)
3 large carrots, cut into ?-inch-thick half moons (1? cups)
2 ?Tbs. curry powder, such as S&B
2 cloves garlic, minced (2 tsp.)
3 ⅔cups low-sodium vegetable broth
2 small Yukon gold potatoes, peeled and cubed (2 cups)
1 small apple, peeled and finely grated (? cup)
3 Tbs. ketchup
1 Tbs. vegetarian Worcestershire sauce
1 Tbs. miso paste
1 cup fresh or frozen shelled edamame

Here is how you make Vegetarian Times-Japanese Curry with Edamame:

Heat oil in large pot over medium heat. Saut? onion 7 to 9 minutes, or until starting to brown. Add carrots, and saut? 5 minutes. Stir in curry powder and garlic, and cook 1 minute, or until fragrant. Add broth, potatoes, apple, ketchup, Worcestershire sauce, and miso; bring to a simmer. Reduce heat to medium-low, and cook 30 minutes, or until potatoes are tender. Add edamame, and simmer 5 minutes more.Serving Size: 1 CupNumber of Servings: 6Recipe submitted by SparkPeople user SASSY-NAK.

The nutritional information for Vegetarian Times-Japanese Curry with Edamame is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 152.0

• Total Fat: 4.7 g
• Cholesterol: 0.0 mg
• Sodium: 859.4 mg
• Total Carbs: 23.1 g
• Dietary Fiber: 5.4 g
• Protein: 6.8 g